Job Title: Duty Manager
To ensure that caring, courteous service is provided at all times. In the absence of the Manager and Assistant Manager (if applicable), responsibility for facets of the premises in order to maximize unit profitability and continually strive for improvement.
Key Responsibilities
* Profit and Turnover: Assist with variable costs such as wages, heat and light, and ensure equipment is properly used to avoid unnecessary repair or replacement.
* Business Planning: Provide ideas, suggestions and feedback to the Manager regarding promotions and entertainment.
* Provision of Excellent Customer Service: Ensure a high level of customer service at all times, with management presence on the floor during peak trading hours.
* Stock Control: Maintain strict control over all stock in line with established Company procedures.
* Staffing: Assist the Manager in maintaining control of man-hour costs by reacting to increases/decreases in trade.
* Team Development and Performance Management: Identify training needs of staff and provide accurate information to Manager.
* Health and Safety: Monitor statutory requirements and Company policy relating to hygiene, ensuring accurate records are maintained.
* Administration: Ensure Company reporting is adhered to promptly, including Incident Report Forms.
* Safety and Security: Ensure the premises are secure at all times while on duty, managing safekeeping of assets and cash handling procedures.
* Licensing Laws: Be fully conversant with current licensing legislation and assist in implementation according to Company policy.
Requirements
* Education: Good standard of secondary education essential, NVQ Level 3 in Hospitality Supervision or equivalent preferred.
* Experience: Minimum 1 year's experience at a management level within a busy licensed premises.
* Skills: Knowledge of Microsoft Word & Excel preferred, Micros or equivalent touch screen system preferred.
Personal Qualities
* An excellent problem solver, able to work independently and as part of a team.
* Leadership qualities, setting a positive example and dealing with situations as they arise.
* Good communication skills, maintaining a professional level of customer service.
Main Points of Contact
* All staff, internal and external customers, bar and waiting staff, kitchen porters and chefs, door personnel and cleaners.
Flexibility required with hours of work, involving daytime, night and weekend shifts.